Red Meat Allergy Friendly Coconut Toffee with Toasted Coconut
Total time1 hr 40 min
Prep time15 min
Cook time25 min
4.7(23)
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Learn more →Ingredients
24 servings
- 1 ½ cups sweetened shredded coconut, divided
- 1 cup (2 sticks) unsalted butter, cut into tablespoons
- 1 cup granulated sugar
- 2 tbsp water
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- 1
Line a half-sheet (13×18-inch) rimmed baking sheet with parchment paper and set it on a heat-safe surface near the stove.
- 2
Toast 1 cup of the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 4–5 minutes. Watch closely, as coconut can brown quickly. Transfer to a plate and set aside. Reserve the remaining 1/2 cup coconut untoasted.
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